Spot the difference

   It's always gratifying, don't you think, when your baking turns out looking just like the picture in the recipe book! Muffins Fast and Fantastic is well-named, as my first batch from it were just that. Oatmeal and chocolate chip muffins ready to eat in thirty minutes flat from a standing start, and all the clearing up done as well. They are moist, the texture is excellent, and the flavours nicely obvious.

 

I'm just off to do some rather grander baking (which will be appearing here in a day or two), but meanwhile, do help yourself to a muffin!

Comments

[Dark Puss]

When I made this sort of thing as a wee boy in Edinburgh in the 1960's I don't think they were known as muffins - or were they? Any insight into the name? I have a feeling that the sort of "muffin" I knew was made with a yeast dough, and I suspect that isn't what you are illustrating.

[Harriet]

Impressive!

[Mary]

Actually, I think your muffins look much better than the one on the cover! Just the right amount of browning. It mad my stomach growl just looking at them as I haven't had breakfast yet (8 am in US).

[Fran]

Nothing better than the smell of baking, it's making me feel hungry just to look at them.

[Margaret Powling]

When I was a girl, my Mum used to bake these and they were simply called buns!

[Lindsay]

You can bring a tin of them when you visit bdfar, and you will be even more welcome!

[Jennifer]

Those look fantastic, could use one with a cup of tea right about now.

[rosie]

I agree with Mary, yours look even better than the ones on the cover.
Dark Puss: yes, British muffins are, indeed, yeast-based. American muffins are similar to (but somehow different from) fairy cakes, aka cupcakes. I've not baked such things for years so don't know the precise details.

[Choclette]

30 mins sounds very impressive if you've included the washing up - that;s the bit that always gets me! These look lovely.

[Dark Puss]

Rosie, thank you!